Bacon. Who doesn’t love bacon? I used to cook my bacon in a skillet until my fiancé found this method. I have only cooked my bacon this way since!
1. Line 2 rimmed baking sheets with foil with enough foil to go up the sides a bit (this will make clean up easier).
2. Arrange the bacon slices on the foil by gently draping the bacon across the pan (don’t stretch out the slices). Place baking sheets in a cold oven; one on the middle rack, one on the second rack just above. Close the oven door; turn the oven on to 400F.
3. Cook for 17 to 20 minutes, and do not open the door in between. As soon as the bacon is golden brown, but not excessively crispy, it’s done. Take out the middle rack baking sheet first. Place the second baking sheet (which was on the top) on the middle rack and cook for an additional 3 to 4 minutes since it won’t be as cooked as the middle rack baking sheet.
4. Transfer the bacon to a plate lined with paper towels to absorb any excess fat.
Most important point: don’t preheat the oven! It should be a cold oven when you put the bacon in. This way the bacon will cook slowly, which ensures crispy-ness without burning it.
Keep your eye on the bacon during the final few minutes of cooking (for both pans) to make sure that it doesn’t burn.
Remove the cooked bacon from the hot pan (and hot fat) right away, otherwise it will continue to cook and get too crispy that it will go crumbly.
Make sure you use foil. That makes the clean-up a breeze. Just let the fat cool and slightly solidify before you discard the foil. If you plan on keeping the fat for another use, you can strain the fat through some cheesecloth and store in the fridge.